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bite out of moist and fluffy chocolate cupcakes with butterbeer buttercream frosting

Moist and Fluffy Chocolate Cupcakes

Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Frost with butterbeer buttercream frosting for the most decadent dessert!
4.44 from 57 votes
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Course: Cakes & Cupcakes
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 24 servings
Calories: 180kcal
Author: Mel Lockcuff



  • Pre-heat the oven to 350°.
  • If you're making buttermilk, make it first and set aside.**
  • Cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes. 
  • You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is creamed.
  • Meanwhile, sift the dry ingredients together at least 3 times.
  • Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
  • Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is blended.
  • Add cupcake liners to 2 large muffin tins, and pour or dispense the batter into each cup, filling each cup 3/4 of the way full.
  • Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
  • Let the cupcakes cool in the pan for about 10 minutes, then remove to a wire rack.*** 
  • Allow the cupcakes to fully cool before attempting to ice them. Then top with this deliciously creamy butterbeer buttercream frosting.****


*When mixing the other wet ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.
**You can make your own buttermilk or sour milk. Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.
***You can use a table knife to go around the edges of the cupcakes if they stick to the pan at all.
****Icing not included in nutritional facts. See nutritional info for the butterbeer buttercream frosting at the link above.


Serving: 24servings | Calories: 180kcal | Carbohydrates: 21g | Protein: 2g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 206mg | Sugar: 13g
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